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Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût

By Susie Middleton / Photography By Scott Phillips
Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.


  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. coarsely chopped fresh thyme
  • 2 tsp. minced garlic
  • Kosher salt and freshly ground black pepper
  • 4-lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin and chain
  • 1 recipe Double-Mushroom Ragoût*


Position a rack in the center of the oven and heat the oven to 250°F.

In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.

Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare, about 1 hour. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving.

Cut the tenderloin crosswise into 1/2-inch slices. Serve with the ragoût.

nutrition information (per serving):
Calories (kcal): 670; Fat (g): 48; Fat Calories (kcal): 430; Saturated Fat (g): 20; Protein (g): 47; Monounsaturated Fat (g): 20; Carbohydrates (g): 9; Polyunsaturated Fat (g): 2.5; Sodium (mg): 390; Cholesterol (mg): 190; Fiber (g): 2.